Adapted from Jane Brody’s Good Food Book
2 large Braeburn apples
2/3 cup crushed pineapple, drained, juice reserved (or minced fresh pineapple)
1/3 cup diced celery
2 Tablespoons raisins
Dressing:
3 Tablespoons plain low-fat yogurt
2 teaspoons mayonnaise
1 Tablespoon reserved pineapple juice
1/8 teaspoon cinnamon
Combine the dressing ingredients in a medium bowl, then add salad ingredients and toss.
4 1-cup servings.
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